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Hey and welcome to my design blog. This is a place for me to collate and share beautiful work that inspires me; mostly interior styling and photography but there are no rules here so you can expect anything. Happy reading!

fermentation, but is rather prepared in a dry
marinade that cures the salmon

through a process of osmosis. The dish is
considered gourmet food by most
fine

dining aficionados, and is regularly paired with arugula salads, toast or
crackers.

For every pound of raw salmon, you’ll need:

2 tbs salt

2 tbs sugar

2 tsp ground black pepper

1c. of dill

It’s important to use fillet cuts of salmon—meaning
the fish has been portioned

parallel to the backbone. This minimises how many
bones are in the cut itself.

Still, examine the salmon for any bones both by
looking at the fish and by feeling

s its surface. If you come across any
leftover bone, remove with needle nose pliers.

Next, you’ll want to place the salmon on a large
piece of plastic wrap—about four

times the length of the portion—with the
skin-side facedown. Mix the salt, sugar

and black pepper in a small bowl before
spooning it over the exposed flesh, ensuring that as much of the fish is
covered as possible. Without cutting the dill up, place on top of the salmon
fillet so that it runs the length of the fish. If the dill is too long, snap
off the ends or fold them onto each other. Our rule of thumb is: the more sprigs, the better.

Wrap everything together in the plastic wrap,
making sure that the bundle is seale tight. Then, take a second piece of
plastic wrap and cover the fish again. Laythis package inside a baking dish,
so that the juices from the curing process arecaught without making a mess.
Refrigerate the salmon for at least two days, whichboth allows the salmon to
cure as well as the flavours to set in. The longer you keep it untouched, the
more flavourful your gravlax will be.

Once the salmon is ready to come out of the fridge, open the wrapping
and remove

the dill. Wash the salmon in cold water to remove the salt and
pepper and any

18.9.12

15.9.12

I can't remember the last time that I had no plans for the weekend. I have been so looking forward to it! I have had lots of guests this week, I had to reach a major deadline on Thursday and spent Friday running errands in central London. Today? Saturday? Breeeeaaath! I slept until ten and had breakfast made for me by my gorgeous boyfriend. I am going to sit and go through my emails, have a little blog surf and then will spend the afternoon in Starbucks with some magazines and my Ipad :) Then we will take a walk before dinner and cosy up with a movie later. Bliss.